To begin, slice the onion nice and thin. Sauté it in the butter until golden brown in a large skillet. When they are tender and golden, scoop them out and set aside in a dish. Meanwhile, combine the flour, salt, pepper, ginger, paprika and allspice in a dish. Stir together. Cut the steak into sections about 1½ inch wide, and slice into ¼ inch slices. In a large plastic bag, add in the steak and the flour mixture. Close the bag and shake well to coat the meat. In the same skillet, add the oil and heat over medium high heat. Add in the meat and cook until it is nice and brown. Add in the water, red wine and Worcestershire sauce, stir together. Bring it to a boil, cover and reduce it to a simmer. Cook covered for 40 minutes. When it is almost done, peel and dice the potatoes into ½ inch cubes. Add the potatoes into the skillet, stir and cook covered another 10 minutes. Stir in the frozen veggies and turn off the heat.

Preheat your oven to 450 degrees. Divide your pie crust dough into 6 portions, and roll them out. Ladle the filling evenly into 6, 4 inch ramekins. In a bowl, beat the egg and water together until frothy. Brush the edges of the ramekin with the egg wash, and cover with a portion of dough, pressing the dough to the edges. Trim them neatly if you like, or leave them as is. Cut a slit in the center of the dough with a sharp knife. Brush the crust with egg wash. Place all or the pies on a baking sheet and bake for 25-30 minutes or until golden. Cool 5-10 minutes.

Enjoy!

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Apple Cider Doughnuts from The Texan New Yorker covering a dish made at home so you don’t need to wait in long lines for it

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Optional Pie Crust Recipe – this is my go-to pie crust that I use for pretty much everything.

Making this dough in a food processor is quick and simple, and turns out every time I make it.

Serves: Dough for 2 standard pie crusts, or one double crust pie

Ingredients

2¼ c all purpose flour

1 tsp salt

1 c (2 sticks) very cold butter, cut into small pieces

7-9 teaspoons ice cold water

Instructions

Combine the flour and salt in a food processor. Add in the cold butter. Pulse the food processor until the butter is broken up and the mixture is crumbly. I generally pulse it three times with about 4 second pulses. Turn on the food processor and drizzle in the water. Add just enough water to make a crumbly dough. If you add enough water for the dough to come together into a ball, you will have dough that is way too wet, and will be tough.

Separate the dough and form into two disks. Wrap them in plastic wrap and chill in the fridge for 30 minutes before using.

Notes

For a pie that calls for a baked pie crust, use one dough disk, roll it out and form the crust in the pie plate. Poke the crust all over with a fork. Chill while you preheat your oven to 475 degrees. Bake for 8-10 minutes or until lightly golden. Cool and use as needed.

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He shall cover thee with his feathers, and under his wings shalt thou trust: his truth shall be thy shield and buckler.
Psalm 91:4

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